Cut into medallions as you could with a filet mignon. Tie a string around the circumference to keep it tight and compact. Pan sear in a blazing hot pan, then into the 375-400* oven to an internal temp of 125. Deglaze the pan with some red/white wine, then in with 1/2 cup of chick/beef stock, reduce. Finish with a tablespoon or two of blackberry or blueberry jam and a few tablespoons of butter swirled in off the heat.
I like to salt and pepper them, then spread Dijon mustard on followed be rosemary. Then, bake them in the oven at 325 until they are done - they won't take very long so either use a meat thermometer or check on them at 10 min and then every few minutes after that. The key is not to overcook them, and that can happen very quickly with venison. They will dry out if overcooked. And, I almost forgot, serve with a dipping sauce made of sour cream or plain Greek yogurt mixed with horseradish. The sauce will taste a little strong but will work really well with the meat.
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